Prise de mousse
Literally, “capturing the sparkle,” a term for the secondary fermentation in Champagne. The secondary fermentation… Continue reading
Primae Classis
Literally, first class. A Latin designation used by the Hungarians since around 1700 to indicate… Continue reading
Press
Pago
The Spanish term for a single estate considered exceptional, roughly equal to a “Grand Cru”… Continue reading
Premium Wines
In the 1980s, the California-based wine consulting and management company of Gomberg, Fredrickson & Associates… Continue reading
Prädikat
The word roughly translates as “superior quality” or “possessing special attributes.” Prädikatswein therefore is the… Continue reading
Pomace
The mashed-up, solid residue of skins, stems, seeds, and pulp that is left over after… Continue reading
Podere
Pipe
A traditional Port barrel holding the equivalent of sixty cases of wine. Historically, Port was… Continue reading
Pipe
Phylloxera
A small aphid-like-insect that attacks the roots of vines belonging to the species VITIS VINIFERA.… Continue reading